Friday, November 14, 2008

Our Local Breakfast


Carolina Grown Apples from Heritage Field Farms: I love it when November comes around because the farm near us finally offers some kind of fruit!

Oatmeal from Anson Mills, topped with local honey, Happy Cow Butter and milk: Before I discovered Anson Mills, I loved waking up to slow cooker overnight cooked steel cut oatmeal. No work at all and breakfast was already ready! But then, I discovered Toasted Stone-Cut Oats from Anson Mills. The taste is far superior than any other oatmeal I've ever tasted. It's creamier than steel cut oats and nuttier than rolled oats porridge. - so it's just right! And, it only takes 10 minutes to cook - 5 minutes with heat and 5 minutes covered without heat. So, I traded in my easy mornings for 10 minutes of waiting for this delicious local breakfast. It is worth it! (And after missing my ready-made breakfasts,I tried using Anson Mills Oats in the slow cooker overnight - and they are much creamier than the recipe below: grease pot, add 1 cup oats, 2 1/2 cup water, 1/2 tsp salt and cook on low overnight.)

Oatmeal Recipe from Anson Mills

Time: 10 minutes

The profusion of steel-cut and stone-cut Irish and Scottish-style oats all wish they had the remarkable flavor and texture of these.

Equipment Mise en Place
For this recipe you will need a medium-sized, heavy-bottomed saucepan with a tight-fitting lid and a wooden spoon.

Ingredients
1 cup (6 ounces) Anson Mills Toasted Stone Cut Oats
1 1/2 cups spring or filtered water
1/2 teaspoon fine sea salt

Directions
1. Place the oats in a heavy, medium saucepan and cover with cold tap water. Swirl lightly. Let settle, then tilt the pan and pour the hulls and water off the oats. Repeat this process two more times to eliminate any remaining hulls. Drain the oats completely after the last rinse (there will be close to a tablespoon of water left in the bottom of the pan) and add 1 1/2 cups spring or filtered water.

2. Place the saucepan on the stove and stir in the salt. Bring the oats to a simmer over medium-high heat, stirring frequently, about 5 minutes. Simmer 45 seconds, stirring once or twice. Remove the pan from the stove, cover, and let rest 5 minutes. Serve hot with butter, brown sugar, and cream (or any combination thereof).

Serves 3 to 4 (in our house, this serves only 2)


I have also made Muesli with Anson Mills Oats: soak 1 cup oats with 1 cup milk overnight, on the next day add grated apples, chopped nuts, dried fruit, honey, yoghurt or creme fraiche. Mix well and enjoy! Anson Mills granola is yummy too!

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